Quick Description
This Lemon Blueberry Loaf is a perfectly balanced treat with a tender crumb, bursts of fresh blueberries, and a zesty lemon flavor that’s both refreshing and comforting. With a soft, buttery texture and a light crumb, it’s ideal for breakfast, a snack, or dessert. Topped with a light lemon glaze, this loaf is sure to become a favorite in your baking repertoire.
Servings & Timing
- Servings: 8–10
- Prep Time: 15 minutes
- Cook Time: 55–60 minutes
- Total Time: ~1 hour 15 minutes
Ingredients List
For the Loaf
- 2 cups all-purpose flour (spooned and leveled)
- 2 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened to room temperature
- 1 cup granulated sugar (can reduce slightly for less sweetness)
- 2 large eggs
- 1 tsp vanilla extract
- 1 tbsp lemon zest
- 2 tbsp fresh lemon juice
- ½ cup whole milk (or buttermilk for extra richness)
- 1 ½ cups fresh blueberries (or frozen, do not thaw)
For the Lemon Glaze (Optional)
- 1 cup powdered sugar
- 1–2 tbsp fresh lemon juice (to taste)
Instructions
Step 1: Preheat the Oven & Prepare the Pan
Preheat oven to 350°F (175°C).
Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.
Set aside.
Step 3: Cream the Butter & Sugar
In a large bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed.
Beat until the mixture is light and fluffy, about 3–4 minutes.
Step 4: Add Eggs & Flavors
Add the eggs, one at a time, mixing well after each addition.
Stir in vanilla extract, lemon zest, and lemon juice.
Step 5: Combine Dry & Wet Ingredients
Add the flour mixture in three parts, alternating with the milk. Start and end with the flour mixture.
Mix gently until just combined—be careful not to overmix.
Step 6: Fold in Blueberries
Gently fold in the blueberries with a spatula, making sure they are evenly distributed but not smashed.
Step 7: Bake the Loaf
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean (a few crumbs are okay).
If the top starts to brown too much, cover loosely with aluminum foil and continue baking.
Step 8: Cool & Glaze
Allow the loaf to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
If using the glaze, mix powdered sugar with 1–2 tablespoons of lemon juice until smooth and drizzle over the cooled loaf.
Additional Notes
- Sifting the flour helps prevent dense pockets and improves texture.
- Lemon zest adds extra citrus punch and brightness—don’t skip it!
- Frozen blueberries can be used, but toss them in a little flour to prevent them from sinking to the bottom of the batter.
- For a thicker glaze, add more powdered sugar. For a thinner, lighter glaze, use more lemon juice.
Dietary Info
- Vegetarian
- Contains dairy & eggs
- Can be made nut-free
Recipe Variations & Serving Suggestions
- Blueberry Muffin Loaf: Add ½ tsp cinnamon or nutmeg for a warm spice flavor.
- Strawberry Version: Substitute blueberries with diced strawberries or raspberries.
- Lemon Poppy Seed: Add 1–2 tbsp poppy seeds for extra crunch and texture.
- Serve with: a dollop of whipped cream, a drizzle of more lemon glaze, or a cup of tea.
Storage & Make-Ahead
- Room Temperature: Store in an airtight container for up to 4 days.
- Fridge: Keeps up to 1 week.
- Freezer: Freeze slices for up to 2 months. Wrap them tightly in plastic wrap and aluminum foil.
FAQs
Q: Can I make this gluten-free?
Yes, you can substitute a 1:1 gluten-free flour blend for the all-purpose flour.
Q: Can I use frozen blueberries?
Yes, just make sure to keep them frozen until adding to the batter to prevent bleeding into the loaf.
Q: Can I skip the glaze?
Absolutely! The loaf is delicious on its own, but the glaze adds a lovely finishing touch.
